This time Ina and I chose the oefs en cocotte from page 48. Oefs en cocotte are eggs baked in a water bath in the oven. In this case leeks, spinach and smoked salmon are added to the dish. Of course you could also add other ingredients you prefer.
I wanted to make these eggs a long time ago and now I finally had the chance to. I thought I would like them more, but I was a bit disappointed, which might have to do with the long preparation time and the combination of leeks, spinach and salmon. I would have chosen cheese and ham and so I will make these eggs again, but with other ingredients. But it’s something I like about this dish, you can vary it to you likes. And for breakfast or brunch with a lot of guests, this would be a convenient dish, which impresses the guests for sure.
Für meinen Geschmack wäre ich mehr für Lachs und Spinat. Aber die Idee finde ich wirklich gut, das nächste Sonntagsfrühstück ist devinitiv gesichert!
Im Glas, wortwörtlich. 😉 Ich nehm auch eins zum Montagsfrühstück.
Von wortwörtlich war keine Rede ;). Und mit französisch hab ich es auch nicht *g*.